Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
chef Andrée Robert
Recipe by Cooking Light May 1997

Gallery

Recipe Summary test

Yield:
7 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

    Advertisement
  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add duck; cook 2 minutes on each side or until lightly browned. Place duck in an 11 x 7-inch baking dish coated with cooking spray. Bake at 450° for 20 minutes or until done. Let cool. Cut into 1/4-inch-wide strips. Combine duck, rice, green onions, grape halves, and pecans in a large bowl. Toss well; set aside.

  • Combine orange rind and next 4 ingredients (orange rind through pepper) in a small bowl; stir well. Pour over duck mixture; toss well. Serve salad on 7 lettuce-lined plates. Serve at room temperature.

  • Note: Have your butcher bone the ducks for you.

Source

Maison Robert

Nutrition Facts

248 calories; calories from fat 30%; fat 8.3g; saturated fat 2.1g; mono fat 3.4g; poly fat 1.5g; protein 14.5g; carbohydrates 27.7g; fiber 2.4g; cholesterol 38mg; iron 2.1mg; sodium 184mg; calcium 32mg.
Advertisement